Chicken Darbari
Serves 4
Directions
- 1Blend almonds, cashew, and khus khus with a splash of water into a paste.
- 2Blend tomatoes and fried onions into a smooth paste.
- 3Dry roast fennel seeds, coriander seeds, cumin seeds, cinnamon, cardamom, cloves, and dry red chillies in a pan until fragrant, then grind into a powder.
- 4In a bowl, mix yogurt, ground spice powder, chilli powder, ginger-garlic paste, and salt. Add boneless chicken and coat well.
- 5Heat oil and ghee in a pan, add marinated chicken and the nut paste, cook for 5 minutes on low heat.
- 6Add the onion-tomato paste, cook for 3-4 minutes, add water, cover and cook for 15 minutes.
- 7Finish with fresh cream, slit green chillies, crushed kasuri methi, and freshly chopped coriander.
Ingredients
- 6-7 whole almonds, soaked & peeled
- 6-7 whole cashew
- 1 tsp khus khus
- 1 whole tomato
- 2 whole fried onion
- 1/2 tsp fennel seed
- 1 tsp coriander seed
- 1 tsp cumin seed
- 2 inch cinnamon stick
- 4 whole green cardamom
- 3 whole clove
- 2-3 whole dry red chilli
- 1 cup yogurt
- 1 tbsp chilli powder
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 500 g leg chicken, boneless
- 2 tbsp oil (optional)
- 1 tbsp ghee
- 2 tbsp fresh cream (optional)
- 3 whole green chilli (optional)
- 1 tsp kasuri methi (optional)
- 1 bunch coriander, freshly chopped
Equipment
blenderpanwooden spoonmixing bowl
Tips
- Use leg boneless chicken instead of breast for a juicier texture that doesn't dry out.
- Do not put the white nut paste on your face.
- You can make the spice mix powder ahead of time.
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